Jasper County Democrat, Volume 14, Number 30, Rensselaer, Jasper County, 5 August 1911 — Cookery points [ARTICLE]

Cookery points

Chicken Liver Roll*. Wash and drain some chicken livers, then roll them in floor seasoned with salt and black pepper and cook them gently in warm batter for about six minutes. Cut as many thin stxip6 of bacon as there are livers and roll each of the latter in a piece of bacon. Dust the rolls lightly with floor, then dip them into beaten egg and cover them thickly with fine breadcrumbs and fry in deep, boiling fat Serve the little rolls on small cakes of fried potato. The rolls can be prepared the previous day and left ready to be fried. Mixed Fruit Bslad. Slice four bananas, four oranges and one pineapple. Pot oh lettuce leaves and poor over a French dressing. For those who do not care for the French dressing make a sirup of one and onehalf cupfuls of sugar and one cupful of water and boil until thick. Add the strained juice of one lemon, let cool and then pour over the fruit. Let stand on ice for two and a half hours. Another good dressing is one cupful of good claret, half a cupful of sugar and a slice of lemon. All fruits that go well together may be mixed. A Blackberry Pie. Blackberry cobbler is a southern dish, sometimes called “family pie." Line a pudding dish with pastry and fill it with ripe luscious blackberries. Sprinkle liberally with sugar and cover with a top crust which has been rolled thin, doubled together and gashed with a knife. Open it and spread over the berries and press the edges down with a fork. Bake slowly for half an hour. Serve with cream or with butter and sugar. Use canned berries when fresh ones are unobtainable.

Currant Jelly. Wash the currants, put them, still wet, into the preserving kettle and set where the fruit will heat very slowly. When it is hot and broken squeeze it through a jelly bag. Measure a pound of sugar. Pot the sugar in shallow pans in the open oven to beat, stirring it often, that it may not burn. Return the juice to the fire and boll steadily for twenty minutes, then add gradually the heated sugar, bring to the boiling point, take from the fire and pour into glasses.

Apple Salad. Apple salad is made as follows: Core and pare six large apples and cut into small pieces, chop three heads of celery rather fine and mix with apples, then add half a pint of walnuts broken into pieces. Mix all together with thick mayonnaise sauce and serve on lettuce leaves. If the apples are somewhat tasteless add the strained juice of one lemon. Prepare just before it Is required, as the apples will darken if allowed to stand.

Preserved Peaches. Peel some peaches and after removing the pits weigh the fruit To each pound of this allow a pound of sugar. Pot the fruit into the kettle in layers, covering each layer with sugar. Simmer gently for a half hour after the boil begins, then remove the peaches and spread them on a platter. Boil the sirup until thick, skimming often. Pack the peaches into Jars, fill these to overflowing with the boiling sirup and seaL Salmon Salad. To make salmon salad take one pound of salmon, twelve sweet chopped gherkins, six chopped olives, half of a chopped onion and half a breakfastcupful of mayonnaise sauce. Remove all skin and bone from the salmon. Chop up fine and mix with it the chopped gherkins, olives and onion. Add just a pinch of salt Stir the mayonnaise sauce into it and serve cold on crisp lettuce leaves. Peach Potpie. To make a delicious peach potpie fill a bowl or basin or padding mold one-third full of peaches, pared and ■toned and quartered. Pour a cupful of boiling water over them and set upon the stove to cook. When they begin to boil lay over them a crust made as for biscuit Cover closely and bake twenty minutes. Serve with sugar and cream or with bard sauce. Pineapple Dish. Cut off the top of a pineapple and pare away the bottom so that it will stand Upright and firm on the tray; scoop but the pulp, discarding the core; mix the pulp with one cupful of sliced raspberries, the strained juice of two oranges, two sliced bananas and sugar to taste. Return the mixture to the shell and chill thoroughly. Cucumber Bauee. Pare two cucumbers, cut lengthwise in quarters and cut off the edge containing the seeds. If they- are large, then chop fine and squeeze through cheesecloth quite dry. Season with salt, paprika and vinegar and stir in one-half cup thick cream, whipped stiff. Quince Honey. Wash and wipe hard three very large quinces. Grate them, skin and all, down .to the core. Add a quart of water and three pounds of sugar and boll until as thick as honey, then pour